Smoked Marlin Tacos (Baja California Sur)

Smoked Marlin Tacos Recipe (Baja California Sur)

The Smoked Marlin Tacos are an emblematic dish that highlights the richness of the Mexican gastronomy coast. Originating from Baja California Sur, they combine the fresh flavor of fish smoked with the soft texture of the tortillas, highlighting the characteristic smoked flavor so appreciated in the region. They are perfect for those who enjoy seafood light and nutritious.

Preparation time

To enjoy tacos in the style of Baja California South, consider these times:

• Preparation: 30 minutes
• Cooking: 2 hours and 15 minutes
• Total: 2 hours and 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the smoked marlin

• 300 grams of clean marlin fillet
• Sea salt (amount needed for dry brine)
• Black pepper to taste
• Raw garlic chopped, 1/4 cup (34 g)
• Sugar (optional for brine)
• 2 teaspoons of vegetable oil

For the guajillo chili sauce

• 4 pieces of guajillo chili
• 1/2 cup of hot water (120 g)
• 1/4 cup of lemon juice (60 g)
• 1/4 cup of fresh chopped cilantro (4 g)
• 2 pieces of lemon for serving
• Garlic extra for the sauce (you can use 1-2 cloves depending on preference)
• Onion small for the sauce (as needed)

To serve

• 4 pieces of corn tortilla (120 g)

Utensils we will use

• Grill or smoker (you can use a charcoal grill with an indirect zone as a homemade alternative)
• Saucepan
• Mixing and marinating bowl
• Knife and cutting board
• Strainer for guajillo chili
• Blender (if you don't have one, you can use a molcajete or crush by hand)
• Paper towels to dry the fish
• Brush or towel to grease the grill
• Tongs to move the marlin on the grill

Preparation

1. Prepare the marlin for smoking

1. Clean the fish. Wash the marlin fillet under cold water and carefully pat it dry with paper towels to remove surface moisture.
2. Mix the dry brine. In a bowl, combine sea salt with black pepper, minced garlic, and if desired, a little sugar to balance flavors.
3. Season the marlin. Rub the mixture evenly over both sides of the fillet, ensuring the entire surface is covered. This helps maintain texture and impart flavor.
4. Refrigerate. Place the marlin in a container and cover with plastic wrap. Refrigerate for 2 hours; this step is key for the fish to absorb the seasoning and dehydrate slightly.

2. Smoke the marlin

1. Prepare the smoker or grill. Preheat to a low temperature, between 100°C and 120°C. If using a charcoal grill, arrange the coals to one side to generate indirect heat.
2. Add smoking wood. Use mesquite or hickory chunks; these are typical woods in the area and provide that characteristic smoky flavor. Place them over the coals or in the smoker box.
3. Rinse and dry the marlin. Remove the fish from the refrigerator, rinse lightly to remove excess salt, and dry completely with towels.
4. Grease the grill. Use a towel or cloth with vegetable oil to prevent the fish from sticking to the grates.
5. Cook the marlin. Place the fillet in the indirect zone of the grill or inside the smoker. Smoke for 1 and a half to 2 hours, ensuring the temperature remains constant.
6. Check for doneness. The piece will be ready when it reaches 60-63°C or when its meat is firm and easily flakes apart when touched with a fork.

3. Prepare the guajillo chili sauce

1. Hydrate the chilies. Remove seeds and veins from the guajillo chilies. Soak them in hot water for 10 minutes, until soft.
2. Blend the sauce. Place the hydrated chilies along with the soaking water, garlic, and onion in the blender. Add salt to taste and blend until a homogeneous sauce is achieved.
3. Cook the sauce. Heat oil in a pan and pour in the sauce. Cook over medium heat, stirring occasionally for 5 to 7 minutes, until it thickens slightly.

4. Shred and cook the smoked marlin

1. Shred the fish. With the help of a fork, separate the marlin into strips or small pieces and place it in a bowl.
2. Integrate flavor. Add the juice of one lemon and mix for freshness. Set aside.
3. Heat the marlin. In a pan over medium heat, warm the fish with a little oil. You can add a little of the guajillo chili sauce to enrich the flavor, or leave it with just the smoky touch.

5. Assemble the tacos and serve

1. Heat tortillas. On a griddle or pan, heat the tortillas until they are flexible and lightly golden.
2. Fill the tortillas. Place a portion of the hot marlin in each tortilla.
3. Add sauce and seasonings. Add a spoonful of guajillo chili sauce, a squeeze of lime juice, and sprinkle fresh chopped cilantro.
4. Serve at the table. Serve with lime wedges on the side for everyone to adjust to taste.

To finish and serve

Adjust seasoning if necessary and remove any tough skin residue from the marlin before serving. Tacos are best enjoyed hot and accompanied by a refreshing drink or fresh salad to balance the smoked flavor. You can accompany them with pickled onion or avocado to complete the experience.

Nutritional Information

• Calories: 755 kcal per serving
• Proteins: 89 g
• Fats: 8 g
• Carbohydrates: 67 g
• Fiber: 5 g

These values are approximate for one serving and may vary depending on the ingredients and methods used.

7 practical tips for perfect smoked marlin tacos

1. Control the temperature when smoking

Maintaining a low and constant heat is key for the marlin to cook slowly without drying out. Use a thermometer to ensure it does not exceed 120 °C and prevent it from burning or drying out.

2. Select suitable wood

Opt for mesquite or walnut, traditional woods from northern Mexico, to provide an smoked flavor authentic flavor and avoid bitter tastes that other types of wood can leave.

3. Don't omit the dry brine

This step will enhance the flavor and help the fish meat maintain its texture without losing juiciness during smoking.

4. Dry the marlin well before putting it on the grill

Excess moisture can make it difficult for smoke to penetrate and also generates steam that prevents good browning.

5. Adjust the sauce to your taste

Guajillo chili sauce can be more or less spicy; add more or less garlic and chili as you prefer to accompany the tacos.

6. Use fresh tortillas and heat them well

Tortillas are the ideal frame to maintain the freshness of the fish, preheat them so they are soft and don't break when filling.

7. Add fresh lime when serving

Lemon juice enhances the smoked flavor and refreshes the palate, balancing the final taco ensemble.

When is it ideal to enjoy Smoked Marlin Tacos?

This dish is ideal for warm summer seasons or any time you're looking for a light meal with impactful flavor. They are perfect for outdoor family gatherings where the fresh and authentic flavors of the culinary culture of Baja California Sur are valued. Its preparation may seem laborious, but the result is worth every minute invested and allows sharing Mexican tradition in a very special way.

Comparison with other popular taco recipes